Acta Scientific Pharmaceutical Sciences (ASPS)(ISSN: 2581-5423)

Research Article Volume 6 Issue 3

Dietary Protein

Melaku Tafese Awulachew*

Food Science and Nutrition Research, Ethiopian institute of Agricultural Research, Ethiopia

*Corresponding Author: Melaku Tafese Awulachew, Food Science and Nutrition Research, Ethiopian institute of Agricultural Research, Ethiopia.

Received: February 04, 2022; Published: February 05, 2022

Amino acids are the building blocks that make up proteins. There are around 20 distinct amino acids that link in various ways. They're made by your body to build new proteins like bones and muscle, as well as other substances like enzymes and hormones. Protein is a nutrient that your body requires to create, repair, and function effectively. Protein may be found in a variety of foods, and it's critical that you receive enough protein in your diet on a daily basis. The amount of protein you require in your diet is determined by your weight, gender, age, and overall health. Eating a variety of foods can help you meet your protein requirements. Plant and meal sources of protein include meat and fish, seeds and nuts, eggs, and legumes like beans and lentils. Animal products, such as beef, chicken, or fish, as well as dairy meal, are high-quality proteins that include all of the required amino acids. Plant-based foods (fruits, vegetables, grains, nuts, and seeds) often lack one or more essential amino acids, but animal-based foods (meat, chicken, fish, eggs, and dairy foods) tend to be good providers of complete protein. People who follow a strict vegetarian diet must choose a variety of protein sources from a variety of plant foods every day in order to achieve a balanced mix of vital amino acids.



Citation: Melaku Tafese Awulachew. “Dietary Protein". Acta Scientific Pharmaceutical Sciences 6.3 (2022): 01.


Copyright: © 2022 Melaku Tafese Awulachew. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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